Corn And Crab Soup - cooking recipe

Ingredients

1 stick margarine or butter
2 Tbsp. flour
chopped onion
1 lb. lump crabmeat
1 qt. milk
1 can creamed corn
1 (15 oz.) can corn
seasoned salt to taste
1 can cream of mushroom soup
3/4 c. mushrooms, sliced or chopped (optional)
1/2 tsp. Accent
1/2 tsp. Worcestershire
Tabasco
1/4 c. Provolone cheese
1/4 c. chopped shallots

Preparation

Blend together margarine and flour over low heat.
Add onion; saute until wilted.
Add remaining ingredients (except for crabmeat) and cook on medium heat for 40 minutes.
Add crabmeat 10 minutes before serving.
Serves 7 or 8.